these turned out pretty tasty. g said they reminded him of roast beef, which i noticed as well. i think it must have been the cut of meat i bought. the recipe called for flank steak and i bought skirt steak. i know nothing about beef. they were still good though. and the roast beef edge was dramatically reduced by a healthy squirt of lime. we'll be making these again, and i want avocado next time.
per usual, i modified the recipe quite a bit. and since i added the rotel and used less meat, i have about a cup and a half of a lovely beef/veggie stock leftover. i think i'll put it in the freezer until i figure out what to do with it. i'd hate to waste it.
my ingredients list:
1 lb(ish) of skirt steak
salt and pepper to taste
1 package fajita seasoning
1/2 a large white onion, finely diced
1 large bell pepper, finely diced
1 can rotel, drained
some cilantra, no stems!
i served them on small corn tortillas, as suggested, and squirted them with fresh lime before eating.
this week's menu plan:
sunday - crockpot carnitas
monday - leftovers
tuesday - enchilada soup with tortillas con quesillo
wednesday - dinner at church
thursday - bacon carbonara (with a side of eggs for g, just in case)
friday - muffin pan pizzas
saturday - tammy's baked spaghetti (i'll try to get you the recipe!)